Ika rt 10 magnetic stirrer

The FMWC was dispersed to a final TS content of 16.7% (w/w) in distilled water at 25 °C, while continually stirring at 500 rpm (IKA^® RT10 Magnetic Stirrer, IKA-Werke GmbH & Co. KG, Staufen, Baden-Württemberg, Germany) for 3 min. The contents of the beaker were transferred to a doubled-jacketed, capped glass vessel (Therm 500 mL, Product No. 61418250, Metrohm Ireland Ltd., Carlow, Ireland), fitted with an overhead stirrer (Model RW 16, IKA Werke GmbH, Staufen im Breisgau, Germany) and connected to a thermostatically-controlled water bath (Model Julabo EH-5, Julabo GmbH, Seelbach, Germany). The dispersion was stirred at 120 rpm while heating to 95 °C over 10 min, held at 95 °C for 25 min, and cooled to 21 °C over 10 min. The water holding capacity (WHC) was measured in duplicate at 0 (before heating), 10 (after heating to 95 °C) and 35 min (after holding at 95 °C for a further 25 min). The entire contents of the glass vessel were transferred to a 250-mL centrifuge bottle, weighed, and centrifuged at 3000× g for 1 h at 20 °C (Sorvall Lynx 6000 Superspeed centrifuge, ThermoElectron LED GmbH, Langenselbold, Germany). The supernatant was decanted, and the weight of the pellet was recorded. The WHC was defined as the weight of the pellet expressed as a percentage of the sample weight before centrifugation, and expressed as g pellet/100 g reconstituted FMWC.

Gelatinization characteristics were analyzed in triplicate using differential scanning calorimetry (DSC 2000, TA instruments) as described by Shevade et al. (2018). Triplicate samples of each powder were reconstituted in distilled water in a quantity sufficient to obtain a water‐to‐starch ratio of 11.4:1.0, stirred for 15 min (IKA^® RT 10 Magnetic Stirrer, IKA‐Werke GmbH) at room temperature, loaded in the calorimeter, and scanned on heating from 20 to 95°C at 5°C/min. An empty pan was used as a reference. The temperatures at gelatinization onset (T_o), peak (T_p), and end (T_e) were obtained for each sample endotherm from the system software (TA Universal Analysis).